MG the best Hawaiian Rolls recipe

 Best Hawaiian Sweet Rolls

King’s Hawaiian Rolls are the iconic little bread everyone raves about. Traditionally made with pineapple juice among other good things like honey and buttermilk, this spongey rolls are irresistible. This recipe yields a sweet, slightly tangy side roll that is good on its own or as a slider bun or a breakfast sandwich bun. These are tender and golden and as good toasted as they are fresh. 

Dough
¼ cup water
4 ½ teaspoons dry yeast
½ cup buttermilk
3/4 cup pineapple juice
1/3 cup unsalted butter, melted
1/3 cup honey
1 egg
1 tablespoon pure vanilla extract
1 ¾ teaspoon salt
5- 5 ½ cups all-purpose flour
2 tablespoons potato starch, optional

Honey Butter Glaze
¼ cup unsalted butter, melted
1 tablespoon honey

In a mixer bowl, briskly stir water and yeast together. Then add in buttermilk, pineapple juice, butter, honey, egg, vanilla, salt, most of the flour and the potato starch if you’re using it. Stir and then adding in flour as required, knead to make a soft dough, 3-5 minutes. Shape the dough into a ball and place it in a bowl that has been sprayed with non-stick cooking spray. Cover with a plastic bag and let rise until almost doubled in size, about 45-60 minutes.

Meanwhile, line a 9 by 13 inch baking pan with parchment paper. Spray the pan sides with non-stick cooking spray. Place pan on a parchment lined baking pan.

Gently deflate the dough and divide into 15 portions. Form each into a ball and place in prepared pan. Cover again with a plastic bag and let rise 45-60 minutes. Preheat oven to 375 F.

For the Honey Butter Glaze, stir butter and honey together and brush rolls gently with the glaze.
Bake, immediately lowering temperature to 350 F for 20 minutes or until rolls are all deeply golden brown. Brush with remaining honey butter mixture. Cool 20 minutes before serving.

Makes 15 medium rolls

 

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